Mini Oreo Sprinkle Cakes

Mini Oreo Sprinkle Cakes

If these little party cakes look familiar, it's because they were inspired by this sprinkle cake I made a few years ago. The minute I spotted Birthday Cake Oreos (!) at the grocery store, I knew they were destined to crown little chocolate sprinkle cakes. I baked one inside each cake, too!

A few people have asked how/where the pugs are lately, so I decided to include them in this post! They make regular appearances on my Instagram feed if you'd like to keep up with their curly tails (and antics) there.

To answer the question - they are well. Sweet and spoiled and all-around stinkers!

Oreo surprise inside!

I baked these in straight-sided paper muffin cups (found here) then unwrapped the cakes and leveled the tops before frosting. These could certainly be made in a jumbo muffin tin, but I think they're pretty cute as mini cakes.

For the sprinkling of these cakes, I mixed together equal parts multicolored jimmies, jumbo nonpareils and regular nonpareils. You'll need about 2 cups of sprinkles for coating, so be sure to have plenty on hand before you begin. Getting the sprinkles on evenly can be tricky, but I found that frosting and coating the sides of the cake first works best. Then you can frost the top of the cake and sprinkle on more nonpareils with a spoon (see above).

This recipe uses Swiss buttercream, and if you've never made this icing before you can check out my how-to video in this post. It's not as sweet as a quick confectioners' icing, and it doesn't crust so you can take your time applying the sprinkles after frosting.

The Oreos inside are a nice surprise when you cut into the cake, and if you can find the Birthday Cake variety, the middles are dotted with sprinkles, too. A perfect match!

Set a
saucepan filled one-third full of water over medium-high heat and bring to a
simmer.

Whisk
together the egg whites, sugar, and salt in a large heatproof bowl ( I suggest
a stainless bowl). Set over the simmering water and whisk until the mixture is
hot to the touch and the sugar has dissolved (120-140 degrees on a candy
thermometer, to be sure).

Transfer
the mixture to the bowl of a stand mixer fitted with the whisk attachment.

Beat
on low speed for 2 minutes. Increase to medium-high until stiff peaks are
formed.

Continue
beating at medium-high speed until the mixture is fluffy and has cooled (the
mixing bowl should feel cool to the touch).

Turn
the mixer off and switch from the whisk attachment to the paddle. Turn the
mixer on medium-low and add the butter, a few cubes at a time, beating until
well incorporated before the next addition.

Add
the vanilla extract. Divide batter and
tint with food coloring, if desired.

Beat
until the frosting is thick and completely smooth.

Place the mix of nonpareils in a shallow dish. Frost the sides of a cake and roll in the sprinkles until completely coated. Place the cake on the shallow dish and frost the top of the cake; cover top of cake with nonpariels using a spoon to sprinkle them over. Lift cake with a spatula onto desired serving plate. Repeat with remaining cakes.

Transfer remaining icing to a piping bag fitted with a large star tip. Pipe a mound of frosting on top of each cake. Place an Oreo standing upright into each icing mound. Garnish further with Allsorts candies, if desired.

Love these, but do you think this pan would work? http://www.amazon.com/Lodge-L5P3-Seasoned-Cookware-Cornbread/dp/B00063RX60/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1368099817&sr=1-1&keywords=straight+side+cupcake+panThe paper ones are just too expensive to just throw away.

Just wanted to let you know that somebody is posting these pictures and claiming them as their own. As a baker myself I know how much love and time goes into coming up with creative recipes and ideas, and then of course actually baking them, so just thought you'd want to know that somebody was doing this (i know i would)

I'll be happy to let you know their instagram and facebook so you can talk to them if you'd like to, just let me know if you'd like me to send you their details privately or if you're happy for me to post them in the comments (i don't want to cause any unnecessary trouble by posting it in comments without your permission!)

Thank you for letting me know! I appreciate that so much. Sadly, there's so much of this going on right now it's out of control. If not for kind hearts such as yourself bringing it to my attention, I'd never know. I'd at least like to know the facebook page name. I know I can get those removed, but I'm not so sure about IG.

i don't have a stand mixer... unfortunately my kitchen is pretty small and it'd be hard to fit one in the storage space left, nor can i afford one right now. any advice on how to make the swiss buttercream without one?

Made these (very similar version, anyway) recently for my son...they were so fun and very tasty! The cake is so moist and chocolaty - a great chocolate cake recipe I'll be using again for other things. I used a simple buttercream frosting and turned a couple into simple cookies 'n cream cakes by adding crushed cookies on top instead of sprinkles. A hit all round. Thanks, Heather!